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Inspection report

Date of Inspection: 2 September 2013
Date of Publication: 9 October 2013
Inspection Report published 09 October 2013 PDF

Food and drink should meet people's individual dietary needs (outcome 5)

Meeting this standard

We checked that people who use this service

  • Are supported to have adequate nutrition and hydration.

How this check was done

We looked at the personal care or treatment records of people who use the service, carried out a visit on 2 September 2013, observed how people were being cared for and checked how people were cared for at each stage of their treatment and care. We talked with people who use the service, talked with carers and / or family members, talked with staff and reviewed information given to us by the provider.

Our judgement

People were protected from the risks of inadequate nutrition and dehydration.

Reasons for our judgement

Some of the people who used the service were not able to comment in detail about the service they received due to their healthcare needs. We spoke to three people who lived at Fistral House and they told us, “the food is good” and, “I am happy”.

We saw the home had a large and functional kitchen and there were cleaning schedules for tasks in the kitchen. We saw there were two fridges and the temperatures of these were recorded daily.

We saw the tables in the dining area were covered with tablecloths, and set with cutlery and condiments. Three people chose to have their meal in their room on the day of our inspection, and we saw trays were taken to their rooms by staff. We saw drinks were available to people throughout the day. We asked people who lived at Fistral House if they were consulted about what meals were provided. They could not recall being asked. The provider might like to note the views of people who used the service should be sought in relation to meals. It is important people have an opportunity to feel included in decisions regarding what meals are provided for them.

We observed people were provided with assistance with their food when needed and we saw staff were available in the dining room if required. The cook confirmed that the home catered for specialised diets, which at the time of our inspection were soft and diabetic diets. We saw from the records the cook had undergone training in food safety which had been (refreshed) updated in July 2013.

Care plans are essential to plan and review the specific care needs of a person. They are a tool used to inform and direct staff about a person and their individual care needs. We reviewed four people’s care plans, two of which showed the person’s preferences and dislikes regarding food.

We were told by the registered manager that none of the people living at Fistral House were having their food or fluids monitored/recorded at the time of our inspection.